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Favorite Tart Cherry Recipes
Tart Cherries!!! These are great for jam, PIES and I love them fresh off the tree.

Tart cherries, which are sometimes called sour, red cherries, or pie cherries, are best known as the key ingredient in desserts. They are also delicious in main courses, salads, jams and jellies, and beverages. Tart cherries are seldom sold fresh in your local grocery store. They are harvested in July and usually frozen, canned, or dried for use throughout the year.
Selection and Storage for Tart Cherries
Select bright, red cherries of uniform ripeness and free from spots. Use as soon after picking as possible for peak flavor Store uncovered in refrigerator for up to 5 days. Do not wash until ready to use; any dampness will hasten mildew.
Freezing
Freeze cherries as soon after picking as possible. This will insure a high quality product. Stem and sort cherries. Wash in cold water. Drain and pit. Pack into containers, using one of the following methods:
SUGAR PACK: 3/4 cup sugar to 1 cup water; mix to dissolve
SYRUP: Bring 5 cups sugar and 4 cups water to a rolling boil. Chill before using
PLAIN: Wash, pit, drain. Place in freezer quality plastic bags.
Freezer cherries may be stored for 12 months at 0 degree F.
 Clifton Cherry Cobbler
  • 1/2 cup butter
  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 cup milk
  • 1/4 teaspoon almond extract
  • 4 cups pitted, tart, red cherries
  • 2 tablespoons butter
  • 1/4 cup sliced almonds
Preheat oven to 350F. In 9" oven-proof dish, melt butter in oven. Blend well flour, 2/3 cup sugar, milk and almond extract. Remove pan from oven; add batter and spread to smooth. Top with cherries and sprinkle with remaining 1/3 cup sugar. Return to oven and bake 25 to 35 minutes or until batter is golden brown and puffed around the fruit. Makes 6 servings. NOTE: If a moister cobbler is desired, add 1/3 cup orange juice or water to batter.
  Fresh Cherry Pie
  • Pastry for 8" or 9" double crust pie
  • 2 quarts pitted, tart red cherries
  • 1 1/2 cups sugar
  • 1/3 cup flour
  • Dash of salt
  • 2 tablespoons butter or margarine
In large bowl, combine cherries, sugar, flour, and salt. Toss lightly to mix. Turn into pastry lined pie pan. Dot with butter. Cover with top crust. (Cut slits to allow steam to escape.) Seal and flute edge. Bake at 425F oven for 35 to 45 minutes or until juice begins to bubble through slits in crust.
  Cherries Jubalee
  • 1 can (16-ounce) cherry pie filling (see above)
  • 1/2 cup brandy
  • Good quality vanilla ice cream
This is a very simple but impressive dessert to serve your guests.

In a small saucepan over medium heat, heat cherries. In another small saucepan, heat brandy (it won't flame unless it is heated).

Spoon ice cream into goblets and spoon heated cherries over ice cream. Pour heated brandy over the warm cherries and ignite.

Makes 4 to 6 servings.

Learn how to Flambe.

Flambe means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor.

Use a brandy or 80-proof liquor or liqueur. Liquors that are higher proof are too volatile when lit.

Heat the brandy or liquor in a saucepan just until bubbles begin to form around the edges. Can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.

Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode).

Ignite with a long match. Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as you light the fumes.

Let cook until flame disappears (at this point all alcohol has burned off). If you want to retain some of the alcohol flavor, cover flaming dish to extinguish flames or add additional wine or stock.

Serve the dish as soon as the flame disappears.
  Cherry Delight
  • 1 cup all-purpose flour
  • 1 1 /4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon butter or margarine, melted
  • 1 egg, beaten
  • 2 cups fresh or frozen pitted tart or "pie" cherries, lightly drained (reserve 1 cup juice)
  • 1/2 teaspoon almond extract
  • 1/2 cup chopped nuts (walnut, pecans, or hazelnuts)
  • Cherry Sauce (see recipe below)
  • Prepared whipped topping
Very rich and wonderful tasting. This is my personal favorite dessert using fresh tart cherries.

Preheat oven to 350 degrees. In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt. In a medium bowl, combine butter or margarine, egg, sour cherries, almond extract, and nuts: add to flour mixture.

Bake, uncovered, in an ungreased 9-inch square pan 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cut into squares. Serve with hot Cherry Sauce and prepared whipped topping.

Makes 8 servings.
  Cherry Sauce
  • 1 cup cherry juice
  • 1 tablespoon cornstarch
  • 1/2 cup sugar
  • 1/4 teaspoon almond extract
  • 1 tablespoon butter or margarine
In a small saucepan over medium-high heat, combine cherry juice, cornstarch, sugar, almond extract, and butter or margarine; cook for 10 minutes, stirring constantly.
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Ben and Maureen Allnutt
15600 Sugarland Road, Poolesville, Maryland 20837 • Recorded Message 301-977-3761